There Were Two Things I Loved About Mrs. B
First, she was always late for carpool. This meant more time to fingerdoodle kittens, Christmas trees and the odd fourth grade crush’s name (surrounded by hearts and little arrows, of course) on our frosty picture window. Eight hours later my best friend – Mrs. B’s daughter -would lead me to her kitchen, where the aroma of spiced ginger cookies or banana bread melted a hard day of school away like butter.
Some things – like my crushes on Joel, Matt and Brandon, respectively – are better left in the past. But banana bread? Not a chance. Here’s to you, Mrs. B!
- 3 large pastured eggs
- 2 Tbs pastured butter or coconut oil, where to buy coconut oil
- 2 Tbs coconut milk or whole milk, where to buy coconut milk, how to make your own coconut milk
- 2 Tbs honey (raw if possible) --- where to buy honey
- 2 large, ripe bananas
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp unrefined sea salt - where to buy salt
- ¼ tsp vanilla
- ½ cup coconut flour --- where to buy coconut flour or how to make your own
- ½ cup walnuts
- ¼ tsp baking powder, optional
- In a food processor or blender, mix eggs, butter, coconut milk, honey, bananas, salt, cinnamon, nutmeg and vanilla.
- Combine coconut flour with baking powder (if you're using it) and add to food processor. Blend until there are no lumps.
- Add walnuts and pulse until they are chopped into bite-sized pieces.
- Pour batter into 6 large oiled muffin cups. Bake at 400 degrees F for 20 minutes.
This post is part of the Grain-Free Real Food Linky Carnival